【崗位職責(zé)】 1、負(fù)責(zé)日常財(cái)務(wù)核算工作，包括但不限于收入、成本、費(fèi)用的賬務(wù)處理及核對(duì)； 2、編制月度、季度及年度財(cái)務(wù)報(bào)表，確保數(shù)據(jù)準(zhǔn)確、及時(shí)； 3、負(fù)責(zé)稅務(wù)申報(bào)及稅務(wù)籌劃工作，確保公司稅務(wù)合規(guī)； 4、審核公司各項(xiàng)費(fèi)用支出，確保報(bào)銷單據(jù)的合規(guī)性和準(zhǔn)確性； 5、協(xié)助完成年度審計(jì)及財(cái)務(wù)預(yù)算編制工作； 6、定期與相關(guān)部門核對(duì)往來(lái)款項(xiàng)，確保賬實(shí)相符； 7、完成上級(jí)交辦的其他財(cái)務(wù)相關(guān)工作。 【崗位要求】 1、具備基礎(chǔ)的財(cái)務(wù)知識(shí)，熟悉會(huì)計(jì)準(zhǔn)則及相關(guān)法律法規(guī)； 2、熟練使用財(cái)務(wù)軟件（如用友、金蝶等）及辦公軟件（Excel、Word等）； 3、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，具備良好的溝通能力和團(tuán)隊(duì)協(xié)作精神； 4、能夠獨(dú)立完成日常財(cái)務(wù)核算及報(bào)表編制工作； 5、有相關(guān)財(cái)務(wù)工作經(jīng)驗(yàn)者優(yōu)先，無(wú)經(jīng)驗(yàn)者可接受培訓(xùn)上崗； 6、對(duì)數(shù)據(jù)敏感，具備較強(qiáng)的邏輯分析能力和問(wèn)題解決能力。

【崗位職責(zé)】 提前意識(shí)到缺少服務(wù)標(biāo)準(zhǔn)的對(duì)客服務(wù)并及時(shí)制定發(fā)展計(jì)劃，跟蹤和執(zhí)行改變 保持操作臺(tái)的干凈和整齊。 和廚房保持有效的溝通。 維護(hù)良好的客戶關(guān)系和提高個(gè)人的修養(yǎng)。 依據(jù)庫(kù)存的要求來(lái)采購(gòu)物品。 準(zhǔn)備每周排班。 在經(jīng)理缺席期間負(fù)責(zé)運(yùn)營(yíng)。 接受餐廳經(jīng)理安排的其它工作。 為客人服務(wù)酒水和食品。 實(shí)施培訓(xùn)課程和時(shí)間表格。 全面的食品和酒水知識(shí)。 熟練運(yùn)用客人維護(hù)技能。 【崗位要求】 至少1年以上的同崗位工作經(jīng)驗(yàn)。 良好的運(yùn)營(yíng)和管理技能。 良好的儀容儀表。 團(tuán)隊(duì)有良好的溝通才能，監(jiān)督和刺激員工的積極性。

【崗位職責(zé)】 1. 負(fù)責(zé)品酒課程的培訓(xùn)和銷售 2. 用高品質(zhì)的服務(wù)維護(hù)客戶忠誠(chéng)度 3. 負(fù)責(zé)度假村內(nèi)所有酒水的管理，儲(chǔ)藏和采購(gòu) 【崗位要求】 1. 需要有WSET證書 2. 有相關(guān)工作經(jīng)驗(yàn)優(yōu)先 3. 須掌握具備基礎(chǔ)英語(yǔ)和流利的普通話，掌握其它外語(yǔ)者（法語(yǔ)、日語(yǔ)及韓語(yǔ)等）更佳 4. 該崗位需每周工作6天 【G.O福利】： 雙人住宿； 一日三餐國(guó)際自助餐廳； 吧臺(tái)飲料暢飲； 度假村內(nèi)所有娛樂活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用； 機(jī)場(chǎng)接送服務(wù)； 工作滿一年往返度假村和住址機(jī)票； 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn)； 國(guó)際化G.O團(tuán)隊(duì)； 擁有登臺(tái)演出的機(jī)會(huì)； 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì)； Club Med海外度假村免費(fèi)房間； 快速晉升通道。

GENERAL MISSIONS ? Apply and enforce the bar manager's organization ? Centralize and transmit bar day stocks to the bar manager ? Control deliveries and ensure the distribution of products, consumables, PMH and laundry ? Alert the bar manager to the needs, products, consumables, PMH and laundry ? Check the setting up of bars before services ? Supervise the bar team during the various stages of the service ? Check the correct use of technical data sheets ? Welcome, advise and serve GMs: prepare and serve consumption according to technical specifications established in compliance with norms and standards ? Collect payment for drinks sold and record sales ? Ensure compliance with procedures (Free GO, Club Med Talent, Alcohol for Minors, etc.) ? Check the quality, speed, cleaning of the bar and tables during services ? Participate in the management of bars (inventory, invoicing, entry in Economat, budget reconciliation, Point of Sale, planning...) ? Identify malfunctions, implement corrective actions and propose action plans to your manager ? Propose actions to develop the sale of tailor-made products. ? Contribute to the atmosphere of the bar and offer his manager innovative and diversified events ECONOMIC RESULTS: ? Enforce sales prices, gratuities and receipts. ? Propose actions to achieve business objectives and instill commercial spirit in the team. ? Ensure the proper management of current stocks, and inventories, proper maintenance and use of equipment. HYGIENE & SAFETY ? Report to his manager difficulties of application relating to procedures and standards or health and safety standards ? Implement, apply and control the H.A.C.C.P. method and the hygiene and safety rules of the Bar ? Respect and control the rules of personal hygiene and clothing ? Make sure that unaccompanied minors do not consume alcohol ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials; ? Apply procedures for closing the activity. ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption ? Respect the service’s rules for dangerous products management (storage, protection equipment…) MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers YOU NEED -COORDINATION OF BAR OPERATION -Contributes to the operational follow-up of bars (organization, supply...).  -Involved in optimizing customer satisfaction and the achievement of business objectives and replaces the bar manager according to needs. YOUR KEY PERFORMANCE INDICATORS  ? Customer: Quality of welcome and service, ability to customize according to nationalities ? Business: respect for bar cost & sales development ? People: team training and development

優(yōu)先考慮金華本地酒店銷售工作經(jīng)驗(yàn)并熟悉本地市場(chǎng)。參與銷售提成計(jì)劃。 MAJORRESPONSIBILIES 責(zé)任概要 : Responsible in achieving Catering and Banquetsales objectives and revenue goals through active selling to increase volumeand profitability and to ensure highest guest satisfaction 通過(guò)主動(dòng)銷售以增強(qiáng)客戶群和利潤(rùn)率體來(lái)完成宴會(huì)和餐飲的銷和收益目標(biāo)，同時(shí)確保客戶最高的滿意度。 SPECIFICDUTIES 工作任務(wù) : OPERATIONS操作 1.????????????Preparationof the yearly department budget by using history & forecasting techniquesto develop an aggressive budget that reflects the achievable capabilities. 利用以往的經(jīng)驗(yàn)和對(duì)未來(lái)的預(yù)測(cè)，準(zhǔn)備部門的年預(yù)算報(bào)告，并發(fā)展一個(gè)具有可實(shí)現(xiàn)性的預(yù)算目標(biāo)。 2.????????????Accuratelyforecast business demands. 準(zhǔn)確的預(yù)測(cè)未來(lái)的商業(yè)需求。 3.????????????Toensure the efficient scheduling of management & associates. 合理的安排員工的工作時(shí)間表和管理計(jì)劃表。 4.????????????Toensure the awareness & enforcement of all Marriott S.O.P.’s & PropertyL.S.O.P. 熟知并執(zhí)行所有萬(wàn)豪標(biāo)準(zhǔn)操作程序和當(dāng)?shù)鼐频陿?biāo)準(zhǔn)操作程序。 5.????????????Enforceoperational Standards that are periodically reviewed & updated. 執(zhí)行公司的規(guī)章制度，并定期回顧和加以革新。 6.????????????Beresponsible for maintaining outlet safety and sanitation standards at alltimes. 保證部門的安全性，保持衛(wèi)生設(shè)施的標(biāo)準(zhǔn)。 7.????????????EnforceMarriott’s Principles of Hospitality at all times. 遵守萬(wàn)豪賓館的員工行為準(zhǔn)則。 8.????????????Aboveall, to lead by example through a “hands on” approach to motivate ourassociates to excel. 綜上所述，須以身作則，樹立榜樣，通過(guò)親力親為來(lái)激勵(lì)其他員工的發(fā)展動(dòng)力。 9.????????????To ensure the highest standards of F&B businessprocesses are maintained. 確保和維持宴會(huì)和餐飲流程的最高標(biāo)準(zhǔn)。 10.?????????To implement an effective selling strategy and ensurethis strategy is adhered to and understood at all levels. 落實(shí)一項(xiàng)有效地銷售戰(zhàn)略并確保這一戰(zhàn)略的可理解性。 12.??????? To manage the availability andco-ordination of the hotel function diary according to the hotel strategy. ???????????? 根據(jù)酒店戰(zhàn)略來(lái)管理及協(xié)調(diào)酒店宴會(huì)設(shè)施的可用性。 13.? ??????To assess and value all incoming businessin order to maximize both, rooms and banqueting ??????????????????? revenue. 對(duì)于所有生意進(jìn)行評(píng)估以同時(shí)將客房和宴會(huì)的收益最大化。 14.? ???????To maximize rooms revenue by taking themost profitable piece of Conventions & Events ????????????? bookings. ????????????? 采納最盈利的會(huì)議和宴會(huì)預(yù)訂以將酒店收益最大化。 15.? ???????To ensure that the hotel receives themaximum usage of all function space by evaluating and ???????? ??????? selecting the most profitable piece ofbusiness for any specific function room. ??????? 確保在特定會(huì)議室使用時(shí)選擇最盈利的生意以充分利用酒店的會(huì)議設(shè)施。 16.? ????????Supervises all F&B and events toensure highest guest satisfaction. ??????? 監(jiān)督所有的餐飲收入以確?？蛻糇罡叩臐M意度。 HUMAN RESOURCES人力資源 1.????????????Developand implement management training plans for subordinate managers andsupervisors on a quarterly basis in conjunction with HRD. 以每季度為基準(zhǔn)，與人事部門主管聯(lián)系，開展和實(shí)施部門經(jīng)理和管理人員的管理培訓(xùn)計(jì)劃 2.????????????Implementa departmental daily 15 minutes training program. 每日進(jìn)行15分鐘的職業(yè)培訓(xùn)課程 3.????????????Beresponsible for the execution of all associate performance reviews in aprofessional and timely manner. 從專業(yè)的角度，及時(shí)的完成員工的工作表現(xiàn)評(píng)定工作。 4.????????????Beresponsible for all aspects of associate management including hiring,discipline in conjunction with the F & B manager and Director of F & B. 負(fù)責(zé)員工的管理工作，包括：雇傭，處罰等事項(xiàng)。 5.????????????Conductan effective monthly associate meeting with minutes and P&A forwarded tothe GM, F & B and HRD. 每月開一個(gè)簡(jiǎn)單有效的員工會(huì)議，并上報(bào)給經(jīng)理，部門經(jīng)理，和人事部主管。 6.????????????Tosupervise the completion & critique of the wage progress report on a weeklybasis. 每周完成工資進(jìn)度報(bào)告的評(píng)估。 7.????????????Practice“open door” policy to all associates. 實(shí)行對(duì)每位員工“敞開大門”的政策。 ADMINISTRATIVE行政 1.????????????Beresponsible for all accounting and billing procedures in the outlets. 負(fù)責(zé)部門的財(cái)務(wù)和支出費(fèi)用。 2.????????????Beresponsible for the accurate supervision of the associate time control andpayroll systems by working with Accounting and HR. 與財(cái)務(wù)和人力資源主管協(xié)作，共同負(fù)責(zé)員工的工作時(shí)間和工資系統(tǒng)的管理。 3.????????????Periodicallyplan outside associates’ activity to promote teamwork. 安排在外部工作員工的活動(dòng)事項(xiàng)，促進(jìn)團(tuán)隊(duì)合作。 4.????????????Promotepositive inter-departmental relations through candid communication andcooperation. 各部門之間彼此坦誠(chéng)溝通和合作，構(gòu)建良好的部門關(guān)系。 5.????????????Respondto guest inquiries or concerns within 24 hours in what is deemed theappropriate manner. 24小時(shí)內(nèi)答復(fù)和解決顧客的問(wèn)題和憂慮，此時(shí)斷為最佳的處理時(shí)機(jī)。 6.????????????Performany reasonable request made of management which is not life threatening oragainst the law. 在不涉及生命威脅，不違反法律的情況下，可以相應(yīng)的執(zhí)行能改善管理的合理要求。 ? MARKETING市場(chǎng) 1.????????????Be aware of allMarriott Guest Incentive programs and the correct accounting procedurespertaining to them. 知道所有萬(wàn)豪客戶激勵(lì)項(xiàng)目并了解相關(guān)的顧客結(jié)賬方式。 2.????????????Develop& execute plans and actions for the marketing of the outlet. 開展和完成該部門做出的市場(chǎng)計(jì)劃。 3.????????????Beaware of competitors in the market & complete a competition analysis on aquarterly basis. 了解市場(chǎng)中的競(jìng)爭(zhēng)對(duì)手，并完成每季度的競(jìng)爭(zhēng)對(duì)手分析數(shù)據(jù)。 JOB SPECIFICATION職位要求 : Profile of Competency 工作能力 l? 4 years related experience, including supervisory experience, or an equivalent combination of education and experience 4年相關(guān)工作經(jīng)歷，包括管理經(jīng)驗(yàn)，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景 l? Leadership Skills 具有領(lǐng)導(dǎo)能力 l? Strong sense of principle, professional management ability, a good team spirit of collaboration, excellent interpersonal skills, honest and reliable, Decency 具有較強(qiáng)的工作責(zé)任心和學(xué)習(xí)能力、良好的團(tuán)隊(duì)合作意識(shí) l? Have a strong sense of responsibility and learning ability, a good team spirit of collaboration 具有較強(qiáng)的工作責(zé)任心和學(xué)習(xí)能力、良好的團(tuán)隊(duì)合作意識(shí) l? Problem solving, reasoning, motivating, organizational and training abilities. 具有解決問(wèn)題，推理，號(hào)召，組織和培訓(xùn)能力 l? Good writing skills 具有良好的寫作技能 Language 語(yǔ)言能力 l? Demonstrated excellent communication skills in English and Mandarin. 良好的英語(yǔ)和中文表達(dá)能力 Education 教育 l? Minimum vocational school. 大專以上學(xué)歷

1、形象良好，五官精致，主要負(fù)責(zé)vip接待； 2、有餐飲服務(wù)優(yōu)先考慮； 3、工作內(nèi)容主要在餐飲區(qū)域； 4、提升賓客用餐體驗(yàn)； 5、女性身高168以上，男性身高178以上。

1、主動(dòng)、耐心、熱情、有禮貌； 2、服從部門領(lǐng)班主管安排，做好餐前準(zhǔn)備工作； 3、做好餐廳餐具、布草及雜項(xiàng)的分類，補(bǔ)充和替換； 4、嚴(yán)格執(zhí)行工作程序、服務(wù)流程和衛(wèi)生要求，努力提高服務(wù)質(zhì)量。

【崗位職責(zé)】 1、 熟知當(dāng)天訂餐情況，注意記錄賓客的特別活動(dòng)(如生日慶祝會(huì))，應(yīng)及時(shí)向主管匯報(bào)。 2、 替賓客存取保管衣物，并詢問(wèn)有無(wú)貴重物品，貴重物品提醒賓客自行保管。 3、 迎接賓客，引導(dǎo)賓客到預(yù)訂臺(tái)位或賓客滿意的臺(tái)位。 4、 客滿時(shí)，負(fù)責(zé)安排好后到的賓客，使賓客樂于等位。 5、 隨時(shí)注意聽取賓客的意見，及時(shí)向上級(jí)反映。 6、 隨時(shí)注意在接待工作中的各種問(wèn)題，及時(shí)向上級(jí)反映和協(xié)助處理。 7、 掌握和運(yùn)用禮貌語(yǔ)言，負(fù)責(zé)接聽電話，賓客電話訂餐應(yīng)問(wèn)清楚基本信息。 8、 向客人介紹餐廳各式菜點(diǎn)、各種飲品和特式菜點(diǎn)，吸引賓客來(lái)餐廳就餐。 【崗位要求】 1、經(jīng)過(guò)餐飲服務(wù)培訓(xùn)，有一定的日常會(huì)話能力。 2、有熟練的服務(wù)技能技巧和一定的應(yīng)變能力，能妥善處理服務(wù)中出現(xiàn)的一般性問(wèn)題。 3、掌握餐廳服務(wù)規(guī)程，了解餐廳各種菜肴的基本特點(diǎn)和簡(jiǎn)單的烹制方法。 4、工作主動(dòng)、熱情、認(rèn)真，責(zé)任心較強(qiáng)。 5、身體健康，儀表端莊。

崗位職責(zé) 1.在規(guī)定時(shí)間內(nèi)做好區(qū)域衛(wèi)生，檢查吧臺(tái)所有設(shè)備運(yùn)行是否正常。 2.開班前檢查頭天營(yíng)業(yè)所剩酒水的數(shù)目，并根據(jù)所需及時(shí)補(bǔ)充貨源。 3.熟悉酒吧內(nèi)所有酒水的貨源、牌子及產(chǎn)地并知其口味，懂得其儲(chǔ)藏方式，飲用方式以及雞尾酒的調(diào)制方法。 4.隨時(shí)注意吧臺(tái)內(nèi)所有用具的清潔衛(wèi)生，必須保證干凈、無(wú)破損、無(wú)污點(diǎn)。 5.出品時(shí)要保證快速、準(zhǔn)確、高質(zhì)量。 6.前吧應(yīng)于顧客積極交流并保持好良好的關(guān)系，盡量了解熟悉顧客的姓名喜好等個(gè)人信息以便更周到的為客人服務(wù)。 7.嚴(yán)格執(zhí)行見單出貨的要求，杜絕酒水出貨時(shí)的的差錯(cuò)。 8.前吧人員須確?；ㄊ秸{(diào)酒的高質(zhì)量，以達(dá)到提升經(jīng)營(yíng)氛圍的效果。 9.下班前認(rèn)真清點(diǎn)當(dāng)日營(yíng)業(yè)所剩酒水的數(shù)目并做好記錄(盤點(diǎn)存貨)，根據(jù)經(jīng)營(yíng)預(yù)測(cè)提出第二天的酒水申購(gòu)數(shù)量，并將吧臺(tái)內(nèi)清潔做干凈，一切恢復(fù)正常后方可下班。 崗位要求 1.具有良好的溝通能力、親和力、語(yǔ)言表達(dá)能力強(qiáng)； 2.具有一定的酒水、咖啡調(diào)制技能； 3.形象好，有一定的英語(yǔ)基礎(chǔ)，能夠按酒店規(guī)定的服務(wù)程序與標(biāo)準(zhǔn)，為賓客提供優(yōu)質(zhì)的服務(wù)。

崗位職責(zé) 1. 熟知當(dāng)天訂餐情況，注意記錄賓客的特別活動(dòng)(如生日慶祝會(huì))，應(yīng)及時(shí)向主管匯報(bào)。 2. 替賓客存取保管衣物，并詢問(wèn)有無(wú)貴重物品，貴重物品提醒賓客自行保管。 3. 迎接賓客，引導(dǎo)賓客到預(yù)訂臺(tái)位或賓客滿意的臺(tái)位。 4. 客滿時(shí)，負(fù)責(zé)安排好后到的賓客，使賓客樂于等位。 5. 隨時(shí)注意聽取賓客的意見，及時(shí)向上級(jí)反映。 6. 隨時(shí)注意在接待工作中的各種問(wèn)題，及時(shí)向上級(jí)反映和協(xié)助處理。 7. 掌握和運(yùn)用禮貌語(yǔ)言，負(fù)責(zé)接聽電話，賓客電話訂餐應(yīng)問(wèn)清楚基本信息。 8. 向客人介紹餐廳各式菜點(diǎn)、各種飲品和特式菜點(diǎn)，吸引賓客來(lái)餐廳就餐。 崗位要求 1. 經(jīng)過(guò)餐飲服務(wù)培訓(xùn)，有一定的日常外語(yǔ)會(huì)話能力。 2.有熟練的服務(wù)技能技巧和一定的應(yīng)變能力，能妥善處理服務(wù)中出現(xiàn)的一般性問(wèn)題。 3.掌握餐廳服務(wù)規(guī)程，了解餐廳各種菜肴的基本特點(diǎn)和簡(jiǎn)單的烹制方法。 4.工作主動(dòng)、熱情、認(rèn)真，責(zé)任心較強(qiáng)。 5.身體健康，儀表端莊。

崗位職責(zé) 1. 要熟知菜單、食品配方及其它方面的知識(shí)，以向客人推薦各種食品及飲料。 2.清潔并擦亮所有器皿。 3.保持工作場(chǎng)地及餐具室內(nèi)物品的齊全、干凈、整潔。 4.添加所需的布品及操作設(shè)備。 5.從倉(cāng)庫(kù)內(nèi)領(lǐng)取物品。 6.根據(jù)標(biāo)準(zhǔn)的手冊(cè)來(lái)完成服務(wù)工作。 7.根據(jù)餐廳的規(guī)定來(lái)擺放餐桌。 8.結(jié)束服務(wù)后，要清理所有的飯菜，并清潔桌面。 崗位要求 1. 大專學(xué)歷或同等學(xué)歷，有從事餐飲服務(wù)工作經(jīng)歷優(yōu)先。 2.對(duì)工作認(rèn)真踏實(shí)，工作態(tài)度端正，能吃苦耐勞。 3.掌握必需的食品、酒水知識(shí)，有一定的西餐服務(wù)技能。 4.身體健康，儀表端正。

【崗位職責(zé)】 1、遵守酒店的相關(guān)財(cái)務(wù)規(guī)章制度和相關(guān)管理規(guī)定。 2、熟練掌握餐廳收銀軟件的操作，在規(guī)定時(shí)間內(nèi)為賓客結(jié)完帳。 3、負(fù)責(zé)各銀行終端機(jī)的簽到及結(jié)帳，保證機(jī)器正常運(yùn)作。 4、核收餐廳服務(wù)員開出的點(diǎn)菜單，并蓋章，根據(jù)點(diǎn)菜單將各項(xiàng)內(nèi)容準(zhǔn)確無(wú)誤入電腦帳，保證每筆帳款結(jié)算快速、準(zhǔn)確、有條不紊。 5、嚴(yán)格審核減免、打折，熟記酒店各種折扣。 【崗位要求】 1、大專以上學(xué)歷。 2、堅(jiān)持原則、廉潔奉公。 3、有較強(qiáng)的語(yǔ)言能力，能用一種以上外語(yǔ)進(jìn)行對(duì)客服務(wù)、國(guó)語(yǔ)標(biāo)準(zhǔn)流利。 4、熟練掌握酒店餐廳的收銀、記帳等業(yè)務(wù)流程，掌握酒店管理的有關(guān)知識(shí)。 5、具有獨(dú)立處理業(yè)務(wù)的能力。 6、身體健康，能勝任本職工作。

我們正在尋找各部門實(shí)習(xí)生來(lái)加入酒店團(tuán)隊(duì)！ 酒店各餐廳&廚房、財(cái)務(wù)、禮賓、前臺(tái)、客房部均可接受實(shí)習(xí)生崗位求職！ 實(shí)習(xí)生崗位職責(zé)如下： 1、逐步學(xué)習(xí)、熟悉部門工作細(xì)則和流程； 2、聆聽客人并提供相關(guān)建議滿足客人的需求； 3、融入部門日常工作的開展； 4、執(zhí)行部門管理人員安排的其他相關(guān)工作。 我們正在尋找具備以下條件的候選人： 1、有志在酒店行業(yè)發(fā)展的應(yīng)屆畢業(yè)生/實(shí)習(xí)生； 2、具有良好的顧客服務(wù)意識(shí)、親和力、溝通技巧和團(tuán)隊(duì)合作精神。 3、旅游、酒店管理、烹飪、會(huì)計(jì)專業(yè)優(yōu)先； 如果你覺得你適合以上條件，那還等什么呢？快快點(diǎn)擊下面的申請(qǐng)按鍵吧！

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

職位描述: 1. 用英語(yǔ)為賓客提供優(yōu)質(zhì)的酒水服務(wù)。 2. 出品酒水并進(jìn)行收費(fèi)酒水的銷售。 3. 吧臺(tái)的日常和月盤點(diǎn)，填寫銷售盤點(diǎn)表。 4. 吧臺(tái)日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺(tái)設(shè)備、用品的保養(yǎng)使其正常運(yùn)轉(zhuǎn)。 6.協(xié)助副經(jīng)理進(jìn)行部分管理 任職條件: 1.能使用英語(yǔ)進(jìn)行日常溝通。 2.兩年以上酒水出品經(jīng)驗(yàn)，一定的管理經(jīng)驗(yàn) 3.良好的酒水知識(shí)，熱愛本職工作，有責(zé)任心，能吃苦耐勞。 4.身體健康，儀表端莊。 5.該崗位需每周工作6天?? ? ? ? ? ? 福利： 1. 雙人住宿 2.一日三餐國(guó)際自助餐廳 3. 吧臺(tái)飲料暢飲 4. 度假村內(nèi)所有娛樂活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用 5. 機(jī)場(chǎng)接送服務(wù) 6. 工作滿一年往返度假村和住址機(jī)票 7. 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn) 8. 國(guó)際化G.O團(tuán)隊(duì) 9. 擁有登臺(tái)演出的機(jī)會(huì) 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì) 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

Shangri-La Yiwu 義烏香格里拉 Shangri-La Yiwu is located in the city's landmark building—the Yiwu World Trade Center, at the heart of the financial and business district. It is a multifunctional urban complex integrating residential, commercial, office, retail, and entertainment spaces. The main tower stands at an impressive height of 215 meters, a playful nod to the Chinese homophone "Ai Yiwu" (Love Yiwu). Facing the Yiwu International Trade City (Phase 1) across the street, Shangri-La is also adjacent to the International Expo Center and Meihu Stadium. Floors 9 to 38 of Shangri-La Yiwu feature luxurious guest rooms (with a minimum floor area of 48㎡) and comprehensive serviced apartments (with a minimum floor area of 72㎡). Guests can enjoy panoramic views of the Yiwu River and the International Trade City from their windows. The property boasts multiple outlets, including Brown Sugar, Mix and Zui Xi Hu?Yue Xiu Wok. Whether it's traditional Western à la carte dishes, a fusion feast blending Chinese, Western, and Japanese flavors, or exquisite Jiang-Zhe cuisine crafted by a master Chinese chef, we offers a culinary experience that will delight every palate. 香格里拉位于城市地標(biāo)建筑-義烏世貿(mào)中心，地處金融商務(wù)區(qū)核心地帶，集住宅、商業(yè)、辦公、購(gòu)物、娛樂于一體的多功能城市綜合體。主樓樓體高達(dá)215米，取自諧音“愛義烏”。香格里拉與義烏國(guó)際商貿(mào)城一區(qū)隔街相望；毗鄰國(guó)際博覽中心及梅湖體育館。 香格里拉9層至38層，由豪華客房（建筑面積不小于48㎡）及綜合型服務(wù)式公寓（建筑面積不小于72㎡）組成。入住賓客可憑窗可遠(yuǎn)眺義烏江江景及國(guó)際商貿(mào)城。 設(shè)有紅堂、食尚匯、醉西湖?越繡灶等多個(gè)餐廳。無(wú)論是傳統(tǒng)西式零點(diǎn)，還是中西日式融合美食暢饗，亦或是中國(guó)烹飪大師主理精致融合江浙菜，香格里拉總有一款美味驚艷您的味蕾。 ? Weare currently looking for a Service Manager – F&B Specialty Restaurant tojoin our team. ? 1.Monitor and ensure smooth operations of the sections appointed. 2. To have complete knowledge on thefood / beverage / service available in sections appointed. 3. Maintain food & beverageservice quality. 4.Ensure customer satisfaction? ? Weare looking for someone who: ? 1.Good Health 2.Good disposition 3.Good communication 4.Enthusiastic/Energetic? 5.At least 1 year experience in a similar capacity. ? ?? 工作概述： ? 1.監(jiān)督并確保部門的順利運(yùn)營(yíng)。 2.具備部門的食品/酒水/服務(wù)方面的所有知識(shí)。 3.保持食品和酒水服務(wù)的質(zhì)量。 4.確保令客人喜出望外。 ? 崗位要求： ? 1.身體健康 2.良好的性格 3.善于溝通 4.熱情/精力充沛 5. 至少1年的相關(guān)工作經(jīng)驗(yàn) ?? Ifyou are the right person, what are you waiting for？Click the apply button now！

SERVICE AND ORGANIZATION ? Guarantee the application of standards and ensure an optimal customer experience ? Apply and enforce the restaurant manager's organization ? Ensure the distribution, use and return of laundry ? Allocate consumables and PMH products ? Alert the restaurant manager about the need for laundry, consumables and PMH ? Check the setting up of tables before/during and after the services ? Control the dressing and decoration of buffets to enhance the value of kitchen services ? Be present during the service and welcome GMs to restaurants ? Supervise the restaurant team during the various stages of the service ? Control the quality, speed, service and clearing of tables during service ? Ensure the promotion of wines on the menu ? Control the execution of the task schedule ? Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS ? Check the application of H.A.C.C.P method and the health and safety rules ? Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams ? Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials ? Transmit to technical services malfunctions and damage observed in restaurants ? Respect and control the application of personal hygiene and clothing rules ? Apply procedures for closing the activity ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers We hope you are ... ? An explorer, available and ready to live in a Club Med resort ? An experienced professional with qualifications ? Enthusiastic about dining services and team management ? A charismatic leader who manages a team of 10 to 30 people ? A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams ? A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) ? An outstanding coach who supervises, unites and develops your teams ? A good salesperson who stimulates additional sales ? A sharp manager who can juggle between orders and stocks ? A caretaker who makes certain of application and respect of health and safety standards

職位描述： 1.推薦酒店資源，牽頭與酒店建立合作關(guān)系； 2.協(xié)助與酒店的溝通,談判達(dá)成合同簽訂； 3.協(xié)調(diào)合作期間的問(wèn)題。 任職要求： 1.具備酒店行業(yè)資源 2.具備良好的溝通協(xié)調(diào)能力。

SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your management ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

崗位職責(zé)/職位描述 1、全面的食品/酒水/服務(wù)技能。 2、確保任何時(shí)候遵守公司的政策程序和品牌標(biāo)準(zhǔn)。 3、控制和確保餐廳區(qū)域正常運(yùn)營(yíng)。 4、確保全體員工在工作時(shí)間內(nèi)提供優(yōu)質(zhì)服務(wù)。 5、在運(yùn)營(yíng)中不斷的要得到客人的反饋以確保客人滿意度。 6、確保和其它部門做好溝通 7、確保全體員工了解必要的食品衛(wèi)生標(biāo)準(zhǔn)。 8、回顧客人反饋意見，提高食品/酒水/服務(wù)質(zhì)量確保必要的培訓(xùn)促銷技能等。 9、與廚師做好溝通做好促銷計(jì)劃/菜單計(jì)劃/員工培訓(xùn)。 10、制定餐廳營(yíng)銷推廣計(jì)劃，能夠擁抱變革。 崗位要求 1、高端品牌酒店相同崗位工作經(jīng)驗(yàn)2年以上。 2、較好運(yùn)營(yíng)和管理能力 3、和各層次員工很好溝通能力、監(jiān)督和激勵(lì)員工。 4、具備良好的英語(yǔ)口語(yǔ)和書寫能力。

職位描述[崗位職責(zé)] 1、負(fù)責(zé)餐飲部服務(wù)管理工作，服從上級(jí)領(lǐng)導(dǎo)的安排。對(duì)本部門各項(xiàng)工作有計(jì)劃的安排、檢查、督導(dǎo)、協(xié)調(diào)、考核下屬工作。確保完成酒店各項(xiàng)經(jīng)營(yíng)指標(biāo)。各項(xiàng)工作規(guī)范性、程序化、標(biāo)準(zhǔn)化、制度化。 2、主持餐飲部的工作例會(huì)，聽取匯報(bào)，督促工作建設(shè)，提高工作質(zhì)量、工作效率，及時(shí)調(diào)整、協(xié)調(diào)各部門的工作，及時(shí)發(fā)現(xiàn)解決工作中存在的問(wèn)題。 3、根據(jù)市場(chǎng)情況和季節(jié)變化，了解賓客需求及時(shí)將信息反饋給廚師長(zhǎng)，并配合廚房擬定菜肴回復(fù)計(jì)劃?？刂莆锲窐?biāo)準(zhǔn)規(guī)格和要求，滿足市場(chǎng)供應(yīng)。 4、負(fù)責(zé)要求和監(jiān)督各崗位執(zhí)行各項(xiàng)規(guī)章制度，負(fù)責(zé)餐飲范圍的衛(wèi)生，對(duì)餐廳環(huán)境及餐廳衛(wèi)生負(fù)有領(lǐng)導(dǎo)責(zé)任，負(fù)責(zé)本部門的消防安全和質(zhì)量管理工作。 5、注重現(xiàn)場(chǎng)管理，安排大型團(tuán)體宴會(huì)并接待好 VIP客人，妥善處理客人的投訴。 6、負(fù)責(zé)督促各部門保持設(shè)備整潔完好和正確使用，加強(qiáng)餐具、易耗品等的費(fèi)用控制，制定餐具 管理賠償制度，節(jié)約費(fèi)用成本。 7、建立良好的公共關(guān)系，加強(qiáng)溝通，廣泛收集賓客及其他部門的意見，總結(jié)經(jīng)驗(yàn)糾正錯(cuò)誤，不斷改進(jìn)工作。 8、審閱每天業(yè)務(wù)報(bào)表，掌握當(dāng)日客情預(yù)定，資源準(zhǔn)備及廚房準(zhǔn)備工作，了解當(dāng)日的重要客情，以及賓客的有關(guān)情況和特殊要求，認(rèn)真組織安排各項(xiàng)當(dāng)前準(zhǔn)備工作。 9、負(fù)責(zé)本部門員工的專業(yè)技能培訓(xùn)及日常的質(zhì)量管理工作，提高全面綜合素質(zhì)。 10、做好思想政治工作，抓好精神文明建設(shè)，宣傳企業(yè)文化，關(guān)心員工生活，增強(qiáng)企業(yè)凝聚力，獎(jiǎng)罰分明，激發(fā)員工工作的積極性，更好的開展工作。 11、協(xié)調(diào)本部門與其他部門的關(guān)系，做好總監(jiān)和總經(jīng)理交辦的其他工作。 [崗位要求] 1、五官端正，溝通能力良好，處事靈活，服務(wù)意識(shí)強(qiáng); 2、有豐富的酒店餐飲部門管理經(jīng)驗(yàn); 3、具備良好的職業(yè)道德和餐飲服務(wù)精神。

【崗位職責(zé)】 1、確保執(zhí)行酒店政策方針和公司的品牌標(biāo)準(zhǔn)，協(xié)助經(jīng)理在酒店中餐的工作安排與員工管理； 2、協(xié)助經(jīng)理對(duì)中餐廳的正常工作運(yùn)營(yíng)，處理客人的相關(guān)疑問(wèn)并關(guān)注各區(qū)域的相關(guān)運(yùn)營(yíng)動(dòng)態(tài)，及時(shí)處理各種突發(fā)情況。 3、協(xié)助經(jīng)理對(duì)各項(xiàng)工作任務(wù)與通知的上傳下達(dá)，帶領(lǐng)員工完成每日工作，監(jiān)督員工按照規(guī)范標(biāo)準(zhǔn)對(duì)客服務(wù)，處理賓客的投訴，不斷改善服務(wù)質(zhì)量。 4、加強(qiáng)部門員工的管理，關(guān)注員工動(dòng)態(tài)，提高部門凝聚力及對(duì)員工的培訓(xùn)力度 5、完成部門經(jīng)理交辦的其他工作 【崗位要求】 1、五官端正，形象氣質(zhì)佳； 2、良好的溝通能力； 3、同崗位工作經(jīng)驗(yàn)2年以上； 4、具有主動(dòng)服務(wù)意識(shí)和工作責(zé)任感。

【崗位職責(zé)】 1、 熟知當(dāng)天訂餐情況，注意記錄賓客的特別活動(dòng)(如生日慶祝會(huì))，應(yīng)及時(shí)向主管匯報(bào)。 2、 替賓客存取保管衣物，并詢問(wèn)有無(wú)貴重物品，貴重物品提醒賓客自行保管。 3、 迎接賓客，引導(dǎo)賓客到預(yù)訂臺(tái)位或賓客滿意的臺(tái)位。 4、 客滿時(shí)，負(fù)責(zé)安排好后到的賓客，使賓客樂于等位。 5、 隨時(shí)注意聽取賓客的意見，及時(shí)向上級(jí)反映。 6、 隨時(shí)注意在接待工作中的各種問(wèn)題，及時(shí)向上級(jí)反映和協(xié)助處理。 7、 掌握和運(yùn)用禮貌語(yǔ)言，負(fù)責(zé)接聽電話，賓客電話訂餐應(yīng)問(wèn)清楚基本信息。 8、 向客人介紹餐廳各式菜點(diǎn)、各種飲品和特式菜點(diǎn)，吸引賓客來(lái)餐廳就餐。 【崗位要求】 1、身體健康，儀表端莊。 2、有熟練的服務(wù)技能技巧和一定的應(yīng)變能力，能妥善處理服務(wù)中出現(xiàn)的一般性問(wèn)題。 3、掌握餐廳服務(wù)規(guī)程，了解餐廳各種菜肴的基本特點(diǎn)和簡(jiǎn)單的烹制方法。 4、工作主動(dòng)、熱情、認(rèn)真，責(zé)任心較強(qiáng)。

工作內(nèi)容： 1、嚴(yán)格執(zhí)行操作程序，服務(wù)程序和衛(wèi)生要求，努力提高服務(wù)質(zhì)量和工作質(zhì)量； 2、維護(hù)餐廳環(huán)境，保持清潔，確保用餐環(huán)境； 3、協(xié)助廚師完成菜品準(zhǔn)備（包括裝盤造型、菜的冷熱程度）和送餐服務(wù)； 4、熟悉本餐廳的各種菜式,熟記菜譜中的所有內(nèi)容，菜品、價(jià)格、原配料、烹調(diào)方法、口味特色、服務(wù)方式。 職位要求： 1、高中及以上學(xué)歷，一年以上相關(guān)工作經(jīng)驗(yàn)； 2、具有良好的人際關(guān)系和溝通能力，能夠與不同背景的人有效溝通； 3、具備良好的服務(wù)意識(shí)和團(tuán)隊(duì)合作精神，能夠與同事合作，積極完成任務(wù)； 4、具備基本的烹飪技能，能夠協(xié)助廚師完成菜品準(zhǔn)備和送餐服務(wù)； 5、抗壓能力強(qiáng)，工作中控制情緒、保持良好的心態(tài)，精神集中，不做與工作無(wú)關(guān)的事情。